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On this occasion, the traditional festive pav is getting replaced for a equally impressive meringue-based treat. Crisp discs of nutty meringue are assembled with creamy pistachio filling and juicy cherry mixture. As it rests, the meringue softens slightly beneath the filling, achieving a pleasantly chewy texture. It's a superb option for a holiday sweet that omits traditional rich ingredients.

Festive Nut & Fruit Meringue Cake

Owing to the craze of a certain viral chocolate bar, sweet pistachio paste is simple to source in local shops. It is sugar-added and offers a beautiful pale green color. One might use pure pistachio paste if preferred, however the hue might be muddier and it may require to adjust the sweetness.

Prep: 5 min
Cook: 2 hr 20 min
Serves: 12-16

For the Meringue Discs
150g pistachio kernels, plus an extra 50g, chopped, for garnish
50g icing sugar
1 tsp cornflour
A pinch of salt
165g egg whites
155g caster sugar

For the Cherry Compote
350g frozen cherries
Juice of ½ lemon
60g caster sugar

For the Pistachio Cream
600ml whipping cream
60g pistachio creme

Instructions

First, preheating the oven to 170C (150C fan)/340F/gas 3½. Cover three trays with parchment paper. Take an 18cm cake ring, outline a circle on the parchment. Turn the paper upside down so the pen marks don't come into contact the meringue.

Using a processor the 150g pistachios, icing sugar, cornflour, and salt until mostly fine – some larger bits of pistachio are desirable.

Place the egg whites and mix initially until frothy. Whisk more vigorously and beat until you have soft peaks. While still beating, incorporate little by little the caster sugar until the meringue is thick, stiff, and glossy.

Gently fold the ground nut mix into the meringue, taking care not to knock out the air. Spoon the meringue into a bag fitted with a large tip and snip off about an inch from the tip.

Pipe from the outside of each drawn circle, create a meringue layer onto each tray. Even it out using a palette knife. Place in the oven until the meringues are pale gold and are set to the touch. They should peel away cleanly when cool. Take out and let cool.

In the meantime, make the compote. Place all compote ingredients in a saucepan and warm over low heat until the cherries start to thaw and liquid forms. Let it come to a simmer and cook for 5-6 minutes until the cherries are broken down slightly. Spoon the cherries to a bowl, keeping the liquid in the pan. Boil the juices until it has reduced by just over half, then pour it over the cherries. Allow to reach room temperature.

Prepare the cream layer, combine the whipping cream and pistachio creme in a bowl until it holds soft peaks.

To assemble, even out the discs of each meringue disc with a small serrated knife, using the 18cm guide. Position the bottom meringue on a cake stand and spread on a generous amount of the whipped cream. Form a depression (about 10cm-12cm wide) in the center and add some of the cherries (this contains the juices from spilling). Add another disc and layer again, reserving a portion for the finish.

Set the top layer and cover the top and sides with the remaining cream, using a palette knife with a knife. Press the chopped pistachios onto the sides.

Put the remaining filling into a piping bag fitted with a star nozzle and pipe rosettes on top. Add the the saved cherries and keep cold until it's time to eat.